Quote:
Originally posted by Cheeba V2.0
ISK - No, it's not that tough, only if you overcook it. It's a learn as you go type thing it cooks "differently" to most meats you'll have tried, but if it's even slightly overdone, yes, it's rubber. Prepared properly, it's awesome...I either roast mine or bbq it.
Usually, it's less than 2% fat which appeals to me greatly. The taste is a little like beef, a little like venison.
It's worth a try if you ask me, just make sure to get some instruction from your butcher, as yes, its a little "sensetive"
- B.
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OK. You have talked me into it. I will give it a try soon. I will let you know how I go with it.
Yes, 2% fat is a good thing! Can you put tomato sauce on it? ;)
Thanks for the above ideas.
Gren- You like fries do you? I have to say that I love them also. Fries with chicken salt, fries with tomato ketchup, fries with honey bbq sauce, fries with smoked hickory bbq sauce (as mentioned above - LOVE that stuff) fries with gravy etc etc.
Actually I think I like the condiments more than the fries... :confused: